Red Split Lentil Dahl

Name: Red Split Lentil Dahl Recipe
Yield: 5
Ingredients: 2 cups chicken broth; 2 chicken breasts cut into chunks and cooked; 1 cup red split lentils dry; 2 cups celery diced; 2 cups kale chopped; 1 cup onion diced; 6 mini sweet peppers sliced; 2 tbsp lemon juice; 1 tbsp butter; 1 tbsp whole mustard seeds; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp turmeric; 1/2 tsp cumin; 1/2 tsp cayenne pepper; 1/2 tsp ground tumeric; 1/2 tsp coriander

Number of Servings: 5

Ingredients

2 cups chicken broth2 chicken breasts, cut into chunks and cooked1 cup red split lentils, dry2 cups celery, diced2 cups kale, chopped1 cup onion, diced6 mini sweet peppers, sliced2 tbsp lemon juice1 tbsp butter1 tbsp whole mustard seeds1 tbsp olive oil1 tsp salt1/2 tsp turmeric1/2 tsp cumin1/2 tsp cayenne pepper1/2 tsp ground tumeric1/2 tsp coriander

Directions

This was a multi burner operation so be prepared! In one pot, I had the lentils cooking per the instructions on the bag in the chicken broth for added flavor (1:2 lentil/water ratio for about 15 minutes, they will be super soft but not complete mush at that point) then another pot to get the veggies and spices going. Place the extra virgin olive oil and mustard seeds in a big pot and cover. Covering is essential because if you don�t, the mustard seeds will blow across your kitchen so best keep them contained! You will hear them pop just like the sound of popcorn (or Rice Krispies), let them pop for about a minute then add in the veggie mixture.

I simmered for about 10 minutes then added the spices, lentils, diced tomatoes, chicken and lemon juice to the mix and let cook. When I saw everything cooking together, I got worried, it looked like mushy and really not that appetizing. But I powered through, stirring occasionally at a low heat all the while keeping an open mind.

Serving Size: Makes 5 portions

Number of Servings: 5

Recipe submitted by SparkPeople user THRIFTINGQUEEN.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 258.9
Total Fat: 8.3 g
Cholesterol: 66.4 mg
Sodium: 506.4 mg
Total Carbs: 16.3 g
Dietary Fiber: 5.7 g
Protein: 25.7 g

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